Hot cross buns are a Good Friday and Easter tradition in households throughout the world. This recipe for gluten-free and dairy-free hot cross buns is easy to make and is full of raisins, lemon zest, and spiced flavor. You can make the dough a day ahead of time and refrigerate–making this an easy recipe.
Gluten-Free Hot Cross Buns

- 3/4 cup buckwheat (light, or sorghum flour)
- 3/4 cup gluten-free all-purpose flour mix
- 1/3 cup potato starch (not flour)
- 1 tablespoon instant dry yeast
- 2 teaspoons guar gum
- 1 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 teaspoons mayonnaise (gluten-free)
- 2 large eggs (lightly beaten)
- 3/4 cup coconut milk (light canned or your favorite dairy-free milk substitute)
- 2 tablespoons olive oil (light)
- 6 tablespoons honey (or organic agave nectar)
- 1 cup raisins
- 1/2 teaspoon lemon extract
- 1 tablespoon lemon zest (freshly grated)
- 1 large egg (lightly beaten)
- 1 tablespoon water
Icing for the Crosses on the Buns:
- 3/4 cup gluten-free powdered sugar
- 1 tablespoon coconut milk (or your favorite dairy-free milk substitute)
- 1 teaspoon lemon zest (freshly grated)
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Gather the ingredients.
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Preheat oven to 190 C. Line a small baking sheet with parchment paper or lightly grease.
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In a medium mixing bowl, add all dry ingredients for the buns and whisk to thoroughly combine.
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In a medium mixing bowl, lightly beat eggs and add mayonnaise, coconut milk, olive oil, honey, and lemon extract. Stir to combine.
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Add the wet ingredients to the dry ingredients and beat with a mixer just until the batter is combined.
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Fold in raisins and freshly grated lemon peel and gently combine.
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Use an ice cream scoop with a 1/3-cup capacity to scoop 9 buns onto a prepared baking sheet. If you don’t have an ice cream scoop, use a 1/3 cup measuring cup. Leave about 5cm between buns.
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Dip the handle of a wooden spoon in water to prevent sticking and press handle into the top of each bun to form a cross.
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Place uncovered buns in a warm location and allow to rise for 1 hour.
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Beat one egg with 1 tablespoon water and brush buns with the egg wash.
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Bake buns in preheated oven for 20 to 25 minutes or until golden and done.
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Cool on a wire rack for 5 minutes.
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While buns are cooling, mix the gluten-free powdered sugar, coconut milk, grated lemon zest, and lemon extract. Stir with a fork until lumps are gone and the icing is smooth.
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Use a spatula to scrape the icing into a plastic sandwich bag. This makes piping the icing on the buns easier but you can drizzle the icing on with a small spoon if like.
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Pipe icing on buns to make crosses.